Orange and Carrot Muffins
These are perfect for lunchboxes – they taste delicious, are quick and easy to make, they freeze well and you can pop them, frozen, in the lunchbox in the morning without any packaging needed.
1 cup oil
1/2 cup soft brown sugar
1 tsp vanilla extract
2 carrots, peeled and finely grated
2 cups flour
2 tsp baking soda
2 tsp cinnamon
finely grated zest of 2 oranges
1/2 tsp salt
Preheat oven to 180°C and line 15 muffin tins with squares of baking paper. Beat eggs, oil, sugar and vanilla until evenly combined. Mix in carrots. Stir in flour, soda, cinnamon, orange zest and salt to just combine. Spoon into prepared muffin tins to ¾ fill. Bake until springy to the touch (25-30 minutes). Uncooked batter keeps in the fridge for several days and can be cooked to order.
If you like your baking a bit sweeter you can add 1/2 cup honey. Walnuts make a nice addition too.
Approx. cost per muffin: 25c
Time taken (inc the actual baking) 1 hour